Apple soup with snow dumplings

Ingredients for 2 servings:

• 2 apples, approx. 300 g
• 250 ml cloudy apple juice
• 250 ml water
• 2 tbsp lemon juice
• 150 ml white wine
• 50 g raisins
• 1 vanilla pod(s), including the pulp
• 2 eggs, size M
• 2 tbsp sugar
• 1 pinch of salt
• 1 packet of vanilla sugar
• 2 tsp cornstarch
• possibly cinnamon

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 22 minutes

tastes good warm or as a cold dish

Separate the eggs, whisk the egg yolks with 2 tablespoons of sugar, and chill the egg whites. Peel and core the apples, cut them into sixths, and then slice them not too thinly. Place the apple juice, water, white wine, lemon, vanilla pulp, and raisins in a wide saucepan. Bring to a boil, add the apple slices, and simmer for 1 minute. Thicken with the mixed cornstarch. Beat the egg whites with a pinch of salt until stiff, while gradually adding the vanilla sugar. Heat the soup again and arrange the egg white dumplings on top. Do not allow to boil any longer. Cover and let the dumplings stand for about 5 minutes. Then divide the egg white dumplings between 2 plates, heat the soup again, and add the egg yolk mixture while stirring. Pour the finished soup into the dumplings and sprinkle with a little cinnamon, if desired. Tip: If prepared as a cold soup, one teaspoon of cornstarch is sufficient. Otherwise, it will be too thick.